CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve solubility and physical stability of calcium-added soymilk
Autor/es:
CARLOS A. MANASSERO; MARÍA CRISTINA AÑÓN; ANA MARÍA SANCHO; SERGIO R. VAUDAGNA; FRANCISCO SPERONI
Revista:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Amsterdam; Año: 2016 vol. 35 p. 86 - 95
ISSN:
1466-8564
Resumen:
The objective of this work was to assess the possibility of obtaining calcium-added soymilk with acceptable characteristics regarding protein solubility and physical stability, and inactivation of trypsin inhibitors andlipoxygenase, through a combined thermal-high hydrostatic pressure treatment. A Doehlert design was applied to study the effect of combining pressure levels (500?700 MPa), initial temperatures (45?65 °C) and CaCl 2 concentrations (5?15 mmol L−1). Results showed that protein solubility was a function of CaCl 2 concentration(p
